Tri Color Pepper Vinaigrette Recipes

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING

Steps:

• Bring salted water to a boil.
• Removed seeds and ribs from the pepper.
• Cut peppers into stips about 1/2 inch thick.
• Place peppers in boiling water and blanch for 4 minutes.
• Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
• Prepare dressing:.
• In a processor blend mustard, seasonings and sugar.
• Start blending on slow speed.
• Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
• Adjust seasonings if more salt or pper is needed to suit your taste.
• Set aside.
• Layer peppers on a platter alternating the colors.
• Pour dressing over peppers.
• Top with fresh herbs.

TRI-COLORE SALAD WITH FRICO CRACKERS AND CAESAR "VINAIGRETTE"

Steps:

• To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)
• To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.
• In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately.

TRI-PEPPER SALAD

Steps:

• In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

TRI-COLOR PASTA SALAD WITH CHICKEN AND PEPPERS

Steps:

• Cook rotini according to directions on the package; drain.
• Cut all peppers in smaller pieces.
• Combine with the drained and cooled down rotini, cooked chicken breast cubes and parsley.
• In a separate bowl, make the vinaigrette with oil, vinegar, zest (and optional chopped capers).
• Mix all together and season to taste.
• Chill covered in fridge for 30 minutes for the flavors to mix.
• Serve on a lettuce leaf.